Preheat oven to 350°C. Mix all dry ingredients in the mixing bowl on lowest speed. Add in applesauce (or eggs), vinegar, water, & vanilla blend on low until mixed. Switch to a dough hook, avocado oil & coconut oil. Mix just until little balls of lumps form. The mixture may look dry but should stick well together in the hands. Add blueberries & mix for another 15 seconds. If you don't a cookie cutter use hands to squish & shape into 1/4 " thick discs. If you do, squish dough into a big ball, then flatten out into roughly a 1/4" thick disc. Using a cookie cutter , cut as many scones out of the dough. Re-squish remaining dough, form into another 1/4" thick disc and keep cutting out scones until all the dough is used up. Bake for 18-20 minutes. Let cool. Enjoy plain or toasted with grass-fed butter or ghee and/or blueberry jam.